CoffeeGeek - Espresso: Espresso Blends, Black Cat Hi Test/Decaf (#)
„I have always assumed that the gooey stuff on the outside of decaf beans arises because of the decaffeination process. This I imagined to be dissolving the caffeine and other stuff with a solvent (hopefully water, but not always), then removing the caffeine from the solvent, putting back by the liquid solvent with all the other stuff, and evaporating the solvent, so that the other stuff is now stuck to the outside of the bean.“
http://www.coffeegeek.com/forums/espresso/blends/ 17976 - Cached
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„Flavour-charged water circulation is unique to the Swiss Water process and prevents most of the flavour compounds within the beans from dissolving during decaffeination, whilst at the same time the caffeine from the beans is absorbed into the surrounding liquid." So far, so wet. "We then use a series of activated carbon filters to remove all the caffeine from the flavour-charged water, and it can be used again for the next batch of beans. It's a remarkably efficient process, and an expensive one, not least because of the strict caffeine monitoring involved." So, how are other coffees decaffeinated, then? "Typically, coffee is decaffeinated through a variety of more chemically-reliant, severe processes involving substances like Methylene Chloride, Supercritical Carbon Dioxide or Ethyl Acetate.“
http://www.matthewalgie.com/find_out/ lab-dealing.html
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CoffeeGeek - Artistry in a Cup, Part One
„How is this possible? The brewing time is a big factor, but the beans are an even bigger one: high grade arabica beans, the kind of beans I use 90% of the time, have less caffeine than the beans typically used in Folgers, or Maxwell House, or most grocery store coffee - be it whole bean, ground, or instant. That bean is called robusta. Robusta has a lot more caffeine content than Arabica beans, but again, I'll go into much more detail on this in another article.“
http://www.coffeegeek.com/opinions/markprince/ 01-03-2002
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„In the Swiss Water Process the green beans are soaked in hot water to remove the caffeine and compounds responsible for much of the flavor of the coffee. The first batch of beans is then discarded, while the caffeine is stripped from the solution by means of activated carbon filters. This leaves a solution saturated with flavor compounds, which is then used to soak a new batch of green coffee. The principle is that the solution is saturated with all components soluble in water other than caffeine, and therefore only the caffeine in the bean is allowed to escape whereas the rest of the compounds are in equilibrium. Unfortunately, the flavor of batches is intermixed since the chemically saturated solution is used repeatedly.“
http://www.coffeeresearch.org/science/ decaffeination.htm
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The Coffee Review - the world's leading coffee buying guide
„Traditional Process, European Process. A group of decaffeination methods that use solvents to remove caffeine from green coffee beans. The direct solvent method involves treating the beans with solvent, which selectively unites with the caffeine and is removed from the beans by steaming. The indirect solvent or solvent-water method involves soaking the green beans in hot water, removing the caffeine from the hot water by means of a solvent, and recombining the water with the beans, which are then dried. “
http://www.coffeereview.com/ glossary.cfm?alpha=t
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- Coffee Science Information Centre
„Commercial decaffeination processes were initiated in Germany during the early part of the 20th century. Today there are a variety of different methods employed to remove the caffeine from coffee beans, with all processes safely and selectively removing about 97-98% of the caffeine. The process of decaffeination is carried out while the beans are still'green', before they are roasted and the aroma develops.“
http://www.cosic.org/background-on-coffee/ coffee-production
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